This Grub - Homemade Grubs & Low Carb Recipes.

[thisgrub]

Spicy Pizza Bake

(low carb)

Super easy to make bake.

Ingredients:

1 lb of mild Italian sausage

1 medium zucchini, seeded, and sliced into spears

1 medium-large portabella mushroom, stemmed, cleaned and chopped

1 medium-large green onion 

1/2 cup of green bell pepper, sliced

1  roma tomato, chopped 

1/2 can of tomato sauce 

1 red jalapeno, sliced 

1 green jalapeno, sliced 

1 packet of stevia 

1/2 tsp of ground cumin 

1 tsp of crushed oregano 

1/2 tsp of salt 

1 tsp of ground black pepper 

Mozzarella or jack cheese 

Instructions:

Preheat a skillet or pan and begin to brown the sausage. Add the chopped onions and sliced jalapenos in.

Once the meat is brown, drain the meat and them place it back in the pan. Add the tomatoes and cook for about another 10 minutes. 

After the tomatoes roast a bit, add the tomato sauce, cumin, oregano, salt and pepper and the stevia/splenda

Let it simmer until some of the sauce begins to boil down

Turn off and set aside.

In a second pan, add the zucchini spears and the green peppers, and sear them in olive oil. Don't over cook them so they remain crunchy. Season the mix with salt and pepper as well. After they are seared, drain them and set a side.

No do the same with the mushrooms. Salt and pepper, fry, and drain.

In a baking dish, spread out the zucchini and green pepper, to create the bottom layer. add a few slices of mozzarella or jack cheese.

Follow that with the meat mixture, then top it with the mushrooms. Add another layer off cheese, and place it in a preheated oven @325 degrees for 15 minutes. 

After the 15 minutes are up, set the oven to broil. After 2 minutes or so, remove the bake from the oven.

Set aside and cool.

2 servings

Total carbs per serving 8g

[thisgrub]

Low Carb Beef Stew/Caldo de Res with Chayote

Ingredients:

2 lbs of beef shank or neck bone w/meat (perfect for both meat and stock)

1 cup of green bell pepper 4.4g

3 stalks of chopped celery 1.9g

2 cups of cabbage 4.3g

2 chopped roma tomatoes 3.3g

½ can of tomatoes sauce  5g

1 cup of cut green beans or half a can 3.5g

2 chopped green onions 2g

a bit chopped cilantro 0

 1 teaspoon of ground cumin 0

1 teaspoon of crushed oregano 0

salt & pepper  0

1 dry bay leaf 0

1 chayote chopped into cubes 3.7

1 1/2 cup brocolli/cauliflower mix. 2.5g

2 garlic cloves

 Instructions:

Get a stew pot, fill it about half way up (I would estimate about 2 liters) and let it come to a boil. Drop in the meat, bay leave, 2 garlic cloves and tbsp of salt (or to taste), and let the meat boil for about 15 minutes, then drop the heat down and let continue to cook for about 45 minutes or until the meat is tender. Occasionally, check the pot and clean out any fat floating atop with a spoon.

After an hour or so, drop in all the vegetables, the seasoning, and the tomato sauce, and bring the heat back up. Once it boils again for about 15 minutes, drop the heat fairly low, cover the pot with a lid with a small crack on the side (so the steam has room to escape) and let simmer for another 45 minutes. 

Total carbs: 30.6

Servings 6

5.1g per serving

[thisgrub]

Low Carb Meatloaf

Here is a quick recipe for a low carb meatloaf.

Ingredients:

1lb of lean ground beef 90/10

1lb of ground chuck 75/25

1 green onion (or 2 if small). chopped. 

1/2 cup of red bell pepper, chopped

1/2 tsp of crushed oregano. 

1/2 tbsp of parsley, chopped.

2 garlic cloves, minced.

1 egg (2 eggs if you prefer the meatloaf a bit more moist).

4 tbsp of sugar free ketchup (sold at Target), but if you have regular ketchup, use 2 tbsp.

1/2 cup of almond meal to substitute bread crumbs ( sold at whole foods, and in some chain stores).

Salt to taste ( I use half salt have adobo by Goya).

Ground pepper to taste.

Directions:

Simply mix all ingredients (minus the ketchup), mold it, spoon over the ketchup, then place it the oven at 375 degrees. After 35 minutes or so, take it out, poke a few holes to release some fat, and toss it back in for another 30 minutes or so, or until the ketchup browns and the meat is thoroughly cooked.

Servings: 4 

Carbs per serving: 5g

[thisgrub]

Juicing was not for me...

After juicing for 2 whole weeks, I lost 8 lbs, however, the process was expensive, and tiring.

Positives:

1. Mixing the right fruits and vegetables will result in some really good juice.

2. Juicing actually fills you up (but doesn't satisfy).

3. You can find some decent deals on fruits and vegetables at local produce markets, over purchasing them at grocery store chains like Jewel. 

4. After the 3rd or 4th day, you'll start to getting bursts of energy.

Negatives:

1. Produce can get fairly expensive, especially if you the only markets near by are grocery store chains or if you go organic.

2. Clean up can be a task on its own. One thing they never tell you about juicing is that it can get pretty messy. 

3. You'll spend almost as much time juicing the produce and cleaning up as you would spend actually cooking food.

4. You might get full with the juicing but at times you will not be satisfied.

5. You might feel sick for the first few days. I personally experienced migraines and could not focus on anything other than food (obviously dependency).

6. You might actually experience some depression, as we are mentally programmed to eat food.

As you can see, the negatives out-weighed the positives. I for one love to cook, so the non-cooking part made me feel a bit useless. Yes, creating juices can be considered a cooking skill but it didn't satisfy the feeling I get from making a good meal. 

There is also the mental attachment we have to eating as an experience, so even though I would get full from juicing, I would often feel odd and unsatisfied, specifically around dinner time which is when I cook and we eat as a family. It was definitely hard to drop the routine cold turkey. More mentally than physically.

The biggest issue I has was the migraines. On the second to third day, my migraines were so severe I couldn't even focus on driving. I experienced this on my drive home from picking up my son and I thought to myself "this is not safe." Though after the first few days, I got a sudden boost in energy, however this was similar to low carbing. The difference is that with juicing, you are basically starving your body while adding nutrients to sustain yourself (like an IV at the hospital), where as in low carbing you are simply switching the way your body burns fat. Similar effects but with low carbing, I don't get migraines, I just experience cravings and weakness. However after the first 2-3 days I feel fine. 

Also, cooking for me is a way of life. Wether I am cooking a low carb meal or not, the fulfillment and satisfaction I get from cooking is as essential as how the food itself taste, or heck even eating food all together. 

I have also learned that you will loose weight just as fast doing a low carb diet as you would juicing. I have been low carbing on and off since March 2014, and I have lost a significant amount of weight (70lbs). 

In conclusion, juicing was just not for me. Everyone is different, but I am better off cooking paleo and low carb meals. Would I still recommend juicing? Yes. It's a great way to detox and lose weight, but I wouldn't do it again.

[thisgrub]

Sweet Morning & The Red Shredding

Well here they are. The 2 first juices. I have to make enough for 2 people so this recipe makes about 36-48 ounces, depending on your juicer and the consistency of your produce. 

Sweet Morning:

2 oranges (peeled)

1/3rd pineapple (sliced)

2 pears

3 peaches (seed removed)

8  carrots

bunch green grapes (2 handfuls)

1 lemon

2 granny smith apples

1/2 bunch of parsley

The Red Shredding:

5 stalks Celery

1 beet

1 bunch spinach

1 inch ginger root

2 granny smith apples

1 red apple

2 large cucumber

1/2 lemon

[thisgrub]

The First 2 Juices: Sweet Morning & The Red Shredding

Sooo I'm no so good with clever naming so please bare with me here. I have been reading a lot into juicing and juice recipes, so I'm starting to experiment with different fruits and vegetables. I made these 2 last night to take to work, and I can say I am fairly proud on how they turned out. These use simple ingredients, but soon I will be experimenting  with other fruits you dont often use like Jicama and tuna(catus fruit). Crossing fingers they turn out okay.

[thisgrub]

Detoxing with Juicing but keeping on with Low Carb

Low carb has been great, as I have burned away 55lbs an my fiance has burned away 40lbs. Though we will be continuing low carb, we are going to be incorporating juicing. Now we all know adding any kind of juice to a low carb life style will kill ketosis, so we are planning on doing 3-4 weeks of juicing then switching back to low carb. I think it will work for us as we have been pretty persistent with our weight loss. Even though low carb does help you lose a substantial amount of weight, we still haven't removed the artificial sugars and other sugar alcohols that really are not healthy for you. We plan on doing this back and forth throughout the year to see how it works for us. So even though there will be periods of time when we will only be juicing, I will be still logging low carb food, as I have plenty of back up and we will continue to mirror the juicing with low carb as soon as we are done detoxing. Well here we go, it's all or nothing! Wish us luck!

[thisgrub]

Poached [Huevos] Ranchero's with Chorizo

(low carb)

This is basically the same recipe I posted here

[I did not add nopales (cactus) and used more water during the cooking process to create more broth.]

This time around I went a different direction and used poached eggs instead. I enjoy sunnyside eggs in Huevos Ranchero's, however I did notice that sometimes the yolk tends to reduce when frying, so I wasn't getting all of the yolk. This can be a myth, but I read that this happens more with store bought eggs than fresh eggs, as the store bought/refrigerated eggs hold a lot of moisture and it causes the egg reduce when cooking away the moisture. I don't usually get the chance to purchases fresh eggs, so I feel poaching my store bought eggs give me the most yolk out of them. Yes, you lose a lot of the membrane when poaching, but in my opinion, the yolk is the star. All of the flavor is in the yolk.

This post isn't much of a recipe, but more of how I managed to poach the eggs without bursting them. If you are a master in poaching eggs, by all means move on. However, if you want to know how I got them poached successfully, please read on. 

So I have read so many ways of doing this, but this is what worked for me the best. I used a 1 1/2 quart saucepan and filled it with about 5-6 cups of room temperature water, and then set the flame about a medium to low heat. I added about 2 tbsp of white vinegar and a couple of pinches of salt. At this time, I crack an egg and place it gently in a teacup or round cereal bowl. Right before the water began to boil (when the bubbles began to come to the surface), I started stirring the water with a spoon. Once it started boiling I lower the flame quickly to stop the bubbling. I continued stirring (but not aggressively), then in an angle, I slightly submerged the cup/bowl and quickly released the egg while curving the cup/bowl out. You're basically letting the egg float without dropping it with force. I continued stirring the water and as the egg cooked, I began gathering the white membrane with the spoon so it stayed in one place. At first it looked like the egg was going to fall apart but if you continue stirring, and gathering the egg, it will begin to form. I boiled the egg for about 4-5 minutes, and ensured it didn't sink or touch the bottom for too long, as I could burst. After 5 minutes, I gently removed the egg with a spoon, and placed it in a towel to let it drain, and continued the process 6 times. I successfully cooked 6 poached eggs without bursting a single one.

The eggs come apart like butter, and they tasted great. I suggest not adding too much vinegar or that will be all you taste.

[thisgrub]

Bacon, Broccoli & Cheese Stuffed Chipotle Chicken (lc)

This a pretty simple meal to make. It is really filling and you can probably even feed more than the suggested.

Ingredients:

2lbs of chicken breast (about 3 large breast)

1 tbsp of chipotle powder

1 tsp of chili powder

2 tsp of ground garlic

½ tsp of ground cumin

1 tsp of cinnamon

4 ounces of Philadelphia cream cheese (half of an 8oz package)

4 ounces of jack cheese

2 cups of chopped broccoli, steamed

6 ounces of cooked bacon

2 tbsp of butter

salt & pepper

  Directions:

(Stuffing)

1. Boil and drain the broccoli. Chop the broccoli into small pieces and place it in a sauce pan.

2. add tbsp of butter and the 4oz of cream cheese. Mix in a low heat, until the mixture softens.

3. Once it softens, crumble in 6 ounces of cooked bacon and salt & pepper to taste.

4. Set aside to cool, or blast chill it in the freezer.

(Chicken)

1.Wash and dry the breast thoroughly and remove the excess fat.

2. Rather than slicing the chicken from the side, place the soft/top of the breast facing down, then lay your palm flat over it. Use a boning knife and pierce the chicken from atop all the way back to the end of the breast. Gently slice internally to one side, turn the knife and slice the other way. Do not cut all the way out each side, but instead stop about a few centimeters to the edge, create a hollow pocket.

3. Stuff the chicken with the filling, then closes the picket with a toothpick if available. What i did was take a few pieces of jack cheese and pushed them into the breast. Once they begin to melt they it will hold the stuffing inside.

4. Mix the seasoning with a pinch of salt and pepper, and rub the breast with the mix.

5. In a frying pan, sear the chicken breast to lock in the seasoning, but don't cook the chicken all the way through. Just sear the breast each side for 2-3 minutes.

6. Preheat the oven to 375 degrees, and in a baking glass/pan, cook the breast for 25-30 minutes. You can slice the short end of the breast to ensure they have cooked thoroughly.

  servings: 3

  Total Net Carbs: 4.3g (per serving)

[thisgrub]

Habanero Cilantro Wings

(low carb)

2 lbs of chicken wings

(marinade)

½ cup of El Yucateco red habanero sauce (LINK)

3 tbsp of Sriracha

3 tbsp of red wine vinegar

2 tbsp of soy sauce

1 tbsp of minced cilantro

½ tbsp of sesame seed oil

1 tsp of ground garlic

1 tsp of ground peppercorn

½ tsp of salt

½ tsp of ground ginger

1 packet of Truvia or Stevia (½ tbsp of brown sugar as equivalent)

  Directions:

1. Wash and dry the wings before mixing in sauce.

2. Mix the above ingredients in a large bowl or tupperware, then toss in the wings and coat them thoroughly. Cover the wings and place them in the refrigerator for 2 hours.

3. Preheat the oven to 375 degrees, and grease either a glass cooking dish, or a baking tray with a baking sheet in place.

4. Bake the wings for 30 minutes, however keep the bowl or dish with an of the remainder sauce. At the 15 minute mark, take out the wings, flip them over, and toss them back in.

5. After the wings cook thoroughly for 30 minutes, take them out but keep the oven on. Toss the wings back into the same bowl and mix in with the remainder sauce to give it quick glaze.

6. Set the oven to broil and place the wings back in. Broil for 3 minutes, turn them, and broil again for another 3 minutes. Take them out sooner if they begin to brown too quickly.

Servings: 2

Total Net Carbs: 3g (per serving) without vegetables or brown sugar

[thisgrub]

Spicy Pork Steak

This recipe can also been done on the grill. 

Ingredients:

2 lbs of pork loin (have butcher slice the loin into steaks)

(marinade)

2 tbsp of Heinz 57 sauce

3 tbsp of reduced sugar ketchup (you can find it at Target or online)

1 tbsp of brown mustard

1 pack of Truvia

2 tsp of chili powder

1 tsp of ground red pepper or ground cayenne

4 tbsp of white vinegar

1 tsp of salt

1 tsp of ground pepper

  Directions:

1. In a saucepan, mix the marinade ingredients, then heat and reduce the sauce.

2. Place half of it in a bowl, and mix in the pork steak. cover the bowl with a lid, tin foil or plastic wrap, and place it in the refrigerator for 2 hours.

3. Once the pork has marinaded, place the steaks in a baking tray with a baking sheet, and bake for 20-25 minutes, at 425 degrees. With a thermometer, you can check if the steak is cooked well. The time in the oven can be less or more.  

4. Take the steak out and chop into strips. Placed the strips in a bowl and mix it with the remainder of the sauce.

5. Spread the chopped pork across the same baking tray and place it back in the oven. Set the oven to broil, and cook for 5-10 minutes until the sauce caramelizes and browns. Keep a close eye so you don't burn the meat.

  Servings: 4

Total Net Carbs: 4g (per serving)

[thisgrub]

Chicken in Green Chili

(low carb)

2lbs of chicken breast

3 tomatillos

1 jalapeno

2 serrano chilies 2 cups of green beans

1 cup of zucchini

1 cup of nopales (or 1 nopal leaf)

1 clove of garlic

½ ounce of cilantro

1 green onion

1 tsp of salt (or to taste)

1 tsp of ground peppercorn (or to taste)

  Directions:

1. You first want to wash and boil the green tomatoes. Slice the 3 tomatoes in halves or quarters, and boil them in water. While they boil, toast 1 jalapeno pepper, and 2 serrano chilies. This will be a pretty hot sauce, so you can do 2 jalapenos instead or 1 jalapeno and 1 serrano. Depends on the level of heat you want or can tolerate.

2. Remove the fat from the chicken breast(if any), then wash and dry. Cut the chicken  into strips or chunks and set aside.

3. In a pan, start by toasting the (cleaned and chopped) nopales in olive oil. Toast until it is no longer slime, however keeping some of it is good to keep. It helps digest toxins. If nopales is not your thing, then you can leave the no[ales out altogether.

4. Once the nopales have toasted, drop the chicken in the pan, along with salt and pepper. Fry until semi cooked. Before it is completely cooked, add 1 cup of chopped zucchini and 2 cups of chopped green beans. Lower the flame and cover with a lid.

5. While the chicken finishes cooking thoroughly, drain the tomatoes and drop them in a blender along with 1 clove of garlic, 1 jalapeno, 2 serrano chilies, salt and 1 cup of warm water. Blend and liquefy for 20 seconds. Once it has been liquefied, add the onion and cilantro and set the blender to pulse. Chop the onion and cilantro in small pulses, so they don't liquefy. You can even just dice the onion and cilantro on the side and add it after without passing in through the blender.

6. Add the green chili to the chicken, cover with the lid again, and let it boil on a low flame for 15 minutes. Add salt and pepper if needed.

Servings: 4

Total Net Carbs: 5g (per serving)

[thisgrub]

Almond Crusted Sriracha Chicken Nuggets (low carb)

Here’s a new low carb recipe I put together that is very filling. I have seen people make Sriracha wings (as I have) and other Sriracha based recipes, but I wanted to incorporate a breading that wouldn't kick off insulin like most breads do. In other words, keeping the chicken breaded but low on sugars.

  Ingredients:

2lbs of chicken breast

(marinade)

8 tbsp of rooster sauce (Sriracha)

2 tbsp of red wine vinegar

2 tsp of garlic powder (or 2 minced garlic cloves)

1 tsp of ground peppercorn

1 tbsp of soy sauce (Kikkoman is the best IMO)

2 tsp of sesame oil.

  (breading)

1 ½ cup of almond flour

2 tsp of garlic powder

1 tbsp of ground peppercorn

½ tbsp of ground red pepper

2 tsp of crushed oregano

1 tsp of salt (or to taste)

  Directions:

1. Chop the chicken into nugget size pieces.

2. Place them in a mixing bowl and mix in the marinade. Place the chicken into a large container, and cover it with a lid, wrap or foil.

3. Place the container in the refrigerator for 2 hours.

4. Put the breading together in a bowl, and begin to bread each piece of chicken individually. If you toss them in all at once, your breading will mush up and get clumpy.

5. Place the breaded chicken pieces in a baking tray or dish (with a baking sheet), and place the tray/dish into a preheated oven for 20-25 minutes at 425 degrees.

(You can check the internal temperature of the chicken with a thermometer at around 15 minutes, to ensure they don't over cook, as you will still need to deep fry them.)

6. Take the chicken out the oven, then pan fry (or deep fry if you have a deep fryer handy) several pieces at time in olive oil, until both sides are brown.

(recipe for the sauce is HERE)

Servings: 4

  Total Net Carbs: 6.5g* (per serving)

*without sauce or side

[thisgrub]

Quickie: Sriracha Hot Mustard

(low carb)

Ingredients:

1 cup of mayo

1 tbsp of red wine vinegar

2 tbsp of of yellow mustard

1 tbsp of brown mustard

2 tsp of ground red pepper

1 tsp of ground peppercorn

1 tsp of of chili powder

1 tsp of salt (or to taste)

2 tbsp of Rooster sauce (Sriracha)

1/2 packet of Stevia/Truvia (or 1 tsp of brown sugar)

Directions:

1. Mix.

2. Done. 

Servings: 16 (2 tbsp)

Total Net Carbs: >1g (per serving)

[thisgrub]

Steak with Tzatziki on Almond Pita

I am by no means Greek, but I put together this recipe after trying to figure out something new to do with steak. The sauce could have easily been a spicy jalapeno & tomato sauce or something else I would normally make, but at that moment in time, I felt a cucumber sauce might be better. I will break this down into 3 parts. Steak, pita and sauce.

  STEAK

  Ingredients:

2lbs of top round steak

1 medium zucchini, chopped

½ cup of green bell pepper

1 clove of garlic, minced

2 tsp of black pepper

1 tbsp of lemon juice

1 tbsp of salt

1 tsp of granulated garlic

1 tbsp of balsamic vinegar

1. Cut the steak into strips and place them in a large container or mixing bowl. Add the ground garlic, salt, pepper, lemon juice, and balsamic vinegar, then place the meat in the refrigerator for 45-minutes.

2. After refrigerating, begin by frying the meat in a frying pan or skillet, and when it begins to brown, add the zucchini, bell pepper, and garlic.

3. Cover the pan with a lid and let the vegetables cook thoroughly, then set aside. We will be using the oven next, so you can keep the pan on the stove to keep the meat warm.

PITA

Ingredients:

1 cup of almond meal/flour

¼ cup of flax meal

4 eggs, beaten

2 tbsp of butter or equivalent fat, melted

1 tsp of salt

1 tsp of crushed oregano

1. Simply beat the eggs in a mixing bowl, then mix in the melted butter. Make sure the butter has cooled or the heat from the butter will cook the eggs.

2. After the eggs and butter a mixed, add the almond meal, flax, salt, and the (crushed) oregano. Mix until you get a watery paste. Do not worry if it looks watery, it will bake.

3. Divide the mixture between 2 small cake pans then place them in the oven for 25 minutes at 350 degrees. Let them cool before you take them out of the pan, or they can break apart. You can also try greasing the pans prior to baking so that the bread comes out easier. You can use a whole pita but I prefer to just use half of one, as the flax meal will fill you up fast.

  SAUCE

  Ingredients:

1 cup of sour cream

½ a peeled cucumber, seeded.

1 green onion

2 garlic cloves

1 tsp of salt

1 tsp of ground peppercorn

½ tbsp of dill (can also use oregano or mint).

1. Peel the cucumber, slice it in half, and remove the seeds. Generously salt the cucumber pieces and place them in a strainer. The salt will remove a lot of the water in the cucumber. Let the pieces sit in the strainer for about 30 minutes.

2. In a food processor or blender, add the garlic, cucumber, salt, pepper, and the whole green onion (peeled). Chop in pulses but don't liquefy. Try to keep it at a chunky consistency.

3. Place the mixture in a bowl, add the sour cream and dill, then simply mix together.

Servings:4

  Meat and Pita

Total Net Carbs: 6g (per serving)

Tzatziki Sauce

Total Net Carbs: 1g (2 tbsp)

[thisgrub]

Chile Relleno Frittata

(low carb)

½ lb lean ground beef

2 poblano chiles, seeded and sliced (leave seeds in for heat)

8 eggs, beaten

1 cup of Monterrey/quesadilla cheese

1 tbsp of cilantro, chopped

1 green onion, chopped

t tbsp of butter

2 cloves of garlic, minced

salt

pepper

Directions:

1. In frying pan, cook the meat, sliced poblano chilies, chopped onion, and minced garlic together. Salt to taste, and cook meat until it is brown.

2. In a mixing bowl, whisk the 8 eggs, along with the cilantro and a tbsp of butter. Add salt and pepper to taste.

3. Place the meat in baking dish and add ½ a cup of quesadilla cheese, then pour the egg mixture on top. With a fork, stir the eggs into the meat to ensure the eggs is touching all sides of the dish.

4. Spread out the other ½ cup of cheese on top, then place the dish in the oven for 15 minutes at 350 degrees.

5. Top with sour cream and cilantro.

  Servings: 4

Total Net Carbs: 6g (per serving)

[thisgrub]

Chamorro Guisado [Sauteed Beef Shank] low carb

Ingredients:

2 lbs of beef shank

4-6  cloves of garlic

1 bay leave

2 cups of nopales

1 cup of red bell pepper

2 plum tomatoes

2 tomatillos

2 seranno chiles

1 guajillo chile

2 tbsp of cilantro

2 green onion

  Instructions:

1. Place the beef shank in a cooking tray or dish, and place a clove of garlic on each chunk of meat. along with a bit of olive oil and 1 bay leaf.

2. Cover the tray/dish with tin foil and place it in the over for 275 degrees for 3.5 to 4hrs. The secret for the shanks tenderness is to slow cook it, and at the same time keeping it covered so it remains moist.

3. Once the meat is tender, place all of the meat into a deep pan or pot. Add 2 ounces of olive oil and begin to sear the shank. The meat might begin to fall apart, but that’s ok. You can also sear it prior to placing it in the oven. Once i is nicely seared,  add the remaining contents of the tray, including the bones, garlic, and broth.

4. Add the chopped nopales, the chopped red bell pepper,  and the chopped green onion into the pot, lower the flame and cover the pot with a lid.   

5.  Cut the plum and green tomatoes in half, and boil them in a pot along with the gualjillo chili (remove seeds for less heat prior to boiling). Toast 1 clove of garlic along with 2 serrano chilies on a pan or skillet.

6. Once the tomatoes (and guajillo chili) are soft, drain them and them place them in a blender. Add the garlic, serrano chilies, and a cup of warm water. Blend and liquify. Thereafter, add a green onion and 2 tbsp of cilantro, but don't liquify; pulse and chop to keep the onion in chunks… We have essentially made a tomato based sauce. It’s more of a mix of both red and green sauces.

7. Add the sauce to the pot, cover again with the lid, and let it simmer for another 5-10 minutes, or until most of the bone marrow is gone. The marrow adds an intense brothy flavor.

Servings: 4-5

Total Net Carbs: 6g (per serving)